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Three Sisters Cherokee Succotash

Originally published in The Blue Zones® American Kitchen
Succotash with Fresh Herbs and Aromatics
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 cups peeled and diced butternut squash
  • 2 1/3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp minced fresh garlic
  • 1/2 cup finely diced red onion (about 1 1/2 medium onions)
  • 1/2 cup finely diced red pepper (about 1 medium pepper)
  • 1/2 cup chopped green beans (such as haricots verts)
  • 1 cup fresh corn kernels (cut from 1 to 2 ears of corn)
  • 1 cup fresh or frozen lima beans
  • 2 tbsp chopped parsley
  • 1/2 cup finely chopped spring onions

Instructions
 

  • Preheat the oven to 375℉.
  • Place the squash on a small baking sheet and sprinkle with 1 teaspoon of the olive oil, the paprika, salt, and pepper.
  • Roast the squash in the oven until soft and caramelized, about 20 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a sauté pan. Add the garlic and cook, stirring, for about 1 minute to release the oils.
  • Add the red onion, red pepper, and green beans and cook, stirring occasionally, for about 2 minutes. Add the corn kernels and cook for 2 more minutes.
  • Add the lima beans and cook for another minute. Season with additional salt, pepper, and paprika. Sprinkle with parsley.
  • Add the spring onions last so that they don't overcook. Taste and adjust the seasoning as needed.
  • Add the roasted squash and toss.

Notes

Serve immediately.